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There are so many beautiful fruits available to us this time of year. In the supermarkets, I get more excited walking through the fruit and veg section than the chocolate aisle, thinking to myself, “what can I do with this, ooh and that!”. Recently, I had a mango and a few litchis in the fridge staring at me everytime I opened it habitually, now this happens to me often, I get a complete mind-block and I fret all day, obsessing over an ingredient I fell in love with earlier at the grocer. To get myself out of my semi paralytic state, I usually make myself a cup of tea and a slice of toast, page through my favourite foodie mags while listening to Italian contempory on DMX. It’s my “fooditation” time.  After a while, my brain starts ticking and all is well again.

Eventually I came up with a simple chilli syrup for the fruit (that I almost viciously chopped up into a salad!) and even a coconut and lime ice-cream to serve with it.

Chilli syrup

125 ml sugar

200 ml water

15 ml lemon juice

1 large red chilli, chopped(seeds and all)

Combine water and sugar and stir over moderate heat until dissolved, add remaining ingredients and boil until slightly reduced +- 10 minutes. Allow to stand for a while at room temperature for the chilli to be infused.

It’s quite a thin syrup perfect as a “dressing” for the fruit or in a tropical fruit salad. If you would like it thicker for eg. a cheese board, then just reduce it for longer until you get the consistency you want.

Coconut and lime ice-cream

juice and zest of 4 large-ish limes

375 ml(1 1/2 cups) icing sugar

250 ml coconut cream

250 ml cold cream

Mix the icing sugar, juice and zest together and allow to stand for 15 minutes or until the sugar has dissolved.

Fold all the ingredients together, pour into a tub, cover and freeze for 6 hours, stirring every 2 hours or so.

When ready to serve, allow to stand at room temperature for +- 20 minutes to soften up.

Optional: sprinkle with some toasted dessicated coconut ( I didn’t have that at home).



Not the best styling and photography, was in such a rush to eat it! haha!


So there you have it, mango and litchis with a chilli syrup and coconut and lime ice-cream. The flavours work so well together. It’s a perfect summer time dessert; Great served after a braai, at the pool side or even part of a thai inspired dinner party!



C x




About The Author

Food consultant, recipe developer and stylist.

11 Responses

  1. carlette

    OMG!! “Sa-li-va-tion”

    Definitely going to give this a try especially when I want to impress my friends! 🙂

  2. Zabwan

    Oh my word – how incredibly exotic! your ‘fooditation’ is a good thing, keep it up!!!

  3. Sous-Chef

    I love this time of year for fruit, I like the idea of the chilli syrup, bet that tasted amazing.

  4. janicetripepi

    Oh my hat Carey what wonderful ideas – I am always looking around for new fruit ideas – that coconut and lime ice-cream is a great idea! and the fruit wit the chilli syrup – yumm yummmmmmm yummmmmmm . xxxx have an awesome weekend xxx

  5. adrigeyser5

    Hope you don’t mind I used your blog-link on this yummy sounding recipe on my first blog… 🙂 Looking forard to seeing many more deliciously sounding recipes from you!

    • bitsofcarey

      Hi Pieter, You can a tin of coconut cream, you can find it next to the tins of coconut milk. Thanks for stopping by.


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